March 02, 2012

Pumpkin Donut Muffins

Martha Stewart recipes rarely fail to impress, and the treat I made this evening was no exception. In fact, they were so good that I froze 2/3 of the muffins to stop myself from eating them all in rapid succession.

The original recipe calls for the entire muffin to be coated in cinnamon and sugar, however after trying a couple, I found it was too sweet for my preference. In fact, I really like this muffin without any coating at all, especially hot straight out of the oven.

I used my favorite Reynolds Stay-Brite muffin liners, which are ideal for this recipe because the liners easily remove from the muffins. You don't even need to peel the liner, just flip it over and the muffin falls out. Dip the top in melted butter, then in the cinnamon and sugar mixture, and finally return the muffin to the liner.

In a small bowl, whisk together pumpkin, buttermilk and vanilla. Set aside.

Using a stand mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time. Then with mixer on a low speed, add flour mixture alternating with the pumpkin mixture, mixing until combined, scraping down the sides of the bowl as needed.

Add approximately a 1/4 cup batter to each muffin cup (I use a large Oxo cookie scoop). Bake for 25-30 minutes, until a toothpick comes out clean.

Let muffins cool 10 minutes in the pan, on a wire rack. Meanwhile, in a small bowl, combine sugar and cinnamon. Then melt butter in another small bowl (that's big enough to dip the muffins into). After muffins have cooled, dip the top in melted butter and then cinnamon and sugar. Serve warm.

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